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Easy & Authentic Jamaican Curry Chicken

A close-up of a white bowl filled with rich, yellow Jamaican curry chicken pieces, potatoes, and carrots in a savory sauce.
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You can make this rich, flavorful Jamaican Curry Chicken at home using simple steps. This recipe delivers the deep, traditional island flavor you seek for a comforting weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 Scotch Bonnet pepper, whole (do not cut unless you want more heat)
  • 1/4 cup Jamaican Curry Powder (essential for authentic flavor)
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth
  • 1 cup coconut milk (full fat recommended)
  • 1 medium potato, peeled and quartered
  • 1 carrot, sliced
  • 1 tablespoon browning sauce (optional, for color)

Instructions

  1. In a bowl, season the chicken pieces with half of the curry powder, allspice, thyme, salt, and pepper. Mix well to coat the chicken.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and brown it on all sides. You are building the flavor base here. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 4 minutes.
  4. Add the minced garlic, grated ginger, and the whole Scotch Bonnet pepper. Cook for 1 minute until fragrant.
  5. Stir in the remaining curry powder. Cook for 1 minute, stirring constantly, to toast the spices. This step deepens the flavor.
  6. Return the browned chicken to the pot. If using, stir in the browning sauce.
  7. Pour in the chicken broth and coconut milk. Bring the mixture to a gentle simmer.
  8. Add the potatoes and carrots. Cover the pot, reduce the heat to low, and let it simmer for 30 to 40 minutes, or until the chicken is tender and the vegetables are cooked through.
  9. Before serving, carefully remove the whole Scotch Bonnet pepper. Taste and adjust salt if needed.
  10. Serve your flavorful chicken curry hot over fluffy white rice or traditional rice and peas.

Notes

  • For the best results, use a quality Jamaican curry powder blend.
  • If you prefer a thicker sauce, remove the lid for the last 10 minutes of cooking.
  • This dish tastes even better the next day, making it good for meal prep.

Nutrition

Find it online: https://mistyplate.com/jamaican-curry-chicken-easy-authentic-recipe/